Pour oil into pot, turn on stovetop on to just past medium-heat, and when it is heated: place in all three meats, along with onion and bell pepper. Sauté for about fifteen minutes, then add in garlic, and cook for five minutes more.

Now, apply both the tomato sauce and diced tomatoes, allow to cook on medium heat for ten minutes, then reduce to a simmer and allow to cook like so for about twenty minutes.

Right before serving: apply the oregano and seasoning, and stir them in well. Then, sprinkle cheese over the top, and enjoy.

Pour water into a large soup-pot, turn on stovetop to medium-high, and when the water is warmed: apply the roux into the pot. Stir occasionally.

Once the roux is dissolved: apply the chicken, sausage, onion, celery, seasoning, and bouillon cubes. Allow to cook on medium-high for 15 minutes, then lower heat to medium and let cook until meat is tender.

Apply green onions and parsley to pot right before serving. Serve over rice, enjoy.

Pour enough oil so that it is one-inch deep in the pot, and turn on stovetop to medium heat. ( The trick to getting the heat right is to not have it so low as that the dough just sits in the oil and also not so high as that the grease is popping everywhere.)

Place the dough in the oil, and flip them when the bottom side is golden-brown.

When both top and bottom are golden-brown: Take the beignets out of the pot, pat them with a paper-towel, and sprinkle sugar over them. Enjoy.

Start off with the roux-making: turn on stovetop to medium heat, pour in the ingredients listed in “The Roux” in the previous section. Constantly stir the flour and oil mixture until it’s complexion is a golden-brown color.

Once such a complexion is achieved: add in the vegetables,except for the garlic, along with 2 tablespoons of vegetable oil, mix in the oil onto the vegetables. (The oil will protect them from burning.) Give the ingredients an occasional stir.

Allow the vegetables to soften, and the onions to become translucent. While this is going on: apply the seasoning blend to the shrimp tails.

Once the vegetables have softened: add in the garlic, let cook for 2-3 minutes, and then apply the shrimp, cream of celery, tomato sauce, diced tomatoes, and water. Allow to cook on medium heat for 15 minutes, then let simmer on low heat for twenty minutes. Apply the green onions right before serving. Eat over rice.

In unheated pot, place tasso and pour in enough water to slightly cover the meat, turn on stovetop to medium-high.

Allow water to boil out, and when the water is evaporated: apply 2 tablespoons of oil and sliced sausage into pot; allow meat to brown, flipping occasionally (about ten to fifteen minutes)

Once meat is browned: pour in the same amount of water as in Step 2.

Once water is cooked out: remove meat and introduce the vegetables, along with the other 2 tablespoons of oil. Sauté vegetables for about ten to fifteen minutes (The point being to soften them).

Once vegetables are sautéed: place the meat back in, and pour 5 cups of water in.

The final step is to both achieve tenderness with the meat and your vegetables to be dissolved…continue to keep a definite amount of water in the pot, and once these objectives have been achieved: cook the water down until a thick gravy is produced in the pot. Serve over rice.

The Ingredients:
½ of a round steak, cubed (Note: A whole round steak weighs approximately 3 lbs, half of such will feed a party of four, definitely)
1 large white onion, chopped
½ large bell pepper, chopped
4 cloves of garlic, minced
4 tablespoons of olive or vegetable oil
Salt and Pepper to taste
Water (amount to be explained in The Process)

The Process:
1. Apply seasoning to meat.
2. Put stovetop on medium high, pour 3 tablespoons of oil into pot, and place meat in pot. (For the purpose of browning.)
3. Once meat is browned, apply enough water into the pot as to surround, but not submerge the meat.)
4. Allow the water to cook out, and let the meat sizzle in the “dry” pot for about 5 minutes; repeat water pouring (as in the previous step). Once water is in, deglaze the pot-bottom by scratching off any morsels that broke off the meat.
5. Repeat the action involved in Steps 3 and 4 until meat is tender, and once such is so: remove the meat from the pot, and introduce the onion, bell pepper, and garlic, along with the final tablespoon of oil, give a thorough stir. (The oil will protect them from potentially burning.)
6. Allow the vegetables to brown, giving them an occasional stir (about 10 minutes), apply a thin layer of water, and scratch off any drippings from the pot-bottom, apply meat back into pot and pour enough water to cover the pot 1/4 from the top. Reduce heat and allow to simmer until gravy thickens, if vegetables are not dissolved: continue to add water and simmer until so …serve over rice.

Note: You could easily add sliced smoked sausage to this dish: it would be thrown in at the same time as the vegetables.

Recipe for Chicken in a Red Gravy, with Smoked Sausage By: Jordy Carrier
The Ingredients:
2 lb’s of chicken breast, cubed
1 lb. of smoked sausage, sliced
1 large white onion, diced
½ large bell pepper, diced
4 cloves of garlic, minced
1 regular size can of diced tomatoes
1 regular size can of tomato sauce
3 tablespoons of olive or vegetable oil
Salt and pepper to taste
Water (amount to be explained in The Process)
The Process:
1. Apply seasoning to chicken, turn on stovetop to medium high, and pour 2 tablespoons of oil into pot, when oil is heated: place the chicken in for the purpose of browning.
2. Once chicken is browned, pour in enough water as to surround, but not submerge, the meat.
3. Once the water is cooked out of the pot, allow chicken to sizzle in the pot for a few minutes, then remove the meat, apply a thin layer of water, and scratch off any morsels created by the chicken.
4. Once the pot-scratching is done, apply the smoked sausage, onion, bell pepper, and garlic.
5. Once the ingredients begin to sizzle: apply the remaining tablespoon of oil over the ingredients, and give a good stir. (The oil protects the ingredients from burning)
6. Allow ingredients to brown for about fifteen minutes, then put chicken back in, and pour in the same amount of water as in Step 2.
7. Allow the water to cook out, and allow the ingredients to sizzle one last time (for about 5 minutes) then pour in a cup of water and utilize the pot-scratching technique as in Step 3
8. Once pot-scratching in done, apply both the diced tomatoes and tomato sauce, allow to cook in the medium-high setting for about ten minutes, then turn temperature down and allow to simmer for 30-40 minutes. Serve over rice

Welcome to my first post…I thank you for checking out my blog, and hope you continue to do so.My name is Jordy Carrier, and I am currently contracted by the Prarie Acadian Cultural Center (in Eunice, La) to perform food presentations every saturday, 4 p.m., for visitors to learn about and sample. Today I will be presenting the dish Chicken in a Red Gravy at the museum, and I will post both the recipe and pictures later today.